TOPPING:

1/2 c. sugar
1/4 c. water
1 c. sliced almonds
1 tsp. Amaretto

CRUST:

2 c. graham cracker crumbs
1/4 c. finely chopped almonds
1/3 c. butter, melted

FILLING:

2 (8 oz.) pkgs. cream cheese, softened
1 c. sugar
3 eggs
1 c. dairy sour cream
1/2 c. whipping cream
1/4 c. Amaretto
1/2 tsp. almond extract

In small saucepan, combine 1/2 cup sugar and 1/4 cup water. Bring to boil; boil 2 minutes; remove from heat. Stir in slices almonds and 1 teaspoon Amaretto. With slotted spoon, remove almonds to waxed paper; separate with a fork. Cool.

Heat oven to 350 degrees. In medium bowl combine crust ingredients; press in bottom and 1 1/2 inches up sides of ungreased 10 inch springform pan. In large bowl, beat cream cheese and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add sour cream, whipping cream, 1/4 cup Amaretto, and 1 teaspoon almond extract, blend well. Pour into prepared crust.

Bake at 350 degrees for 60-75 minutes or until center is set. (To minimize cracking, place shallow pan half full of hot water on lower oven rack during baking). Arrange sliced almonds in 2-inch wide circle around outer edge of cheesecake during last 15 minutes of baking time. Cool 15 minutes; carefully remove sides of pan. Cool completely. Refrigerate several hours or overnight before serving. Makes 16 servings.